Chicken Cordon Bleu Casserole for One – Young Chef John Would’ve Loved This

I like eating chicken Cordon Bleu a lot more than making it, mostly because I used to work in catering, where making chicken Cordon Bleu sometimes meant producing hundreds of portions. That’s a lot of pounding, stuffing, rolling, freezing, dredging, and deep-frying. So, this easier, simpler way to...to read the rest of Chef John's article about Chicken Cordon Bleu Casserole please follow this link to become a member.)

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Pistachio Chip Ice Cream – Michele to the Rescue

I’ve been using the no-churn method for a while now, and it really is a great way to produce something very close to actual ice cream, but there was always something about it that seemed a tiny bit off. Well, thanks to my wife...to read the rest of Chef John's article about Pistachio Chip Ice Cream please follow this link to become a member.)

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Awesome Blossom Onion Bites – Baby Back Rib Bites Sold Separately

I always encourage people to try re-creating their favorite restaurant dishes at home, and posting recipes to help them has been a cornerstone of my career, but there are certain things that just shouldn’t be...to read the rest of Chef John's article about Awesome Blossom Onion Bites please follow this link to become a member.)

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Roman-Style Chicken – Welcome to the Rotation

At my age, it’s hard for a new recipe, especially a new chicken recipe, to make it into the regular rotation, but that’s what’s happened with this simple, ultra flavorful Roman style braised chicken thighs. Thanks to a little bit of...to read the rest of Chef John's article about Roman-Style Chicken please follow this link to become a member.)

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Olive Oil Mashed Potatoes – My New Old Favorite

It’s been very well documented that mashed potatoes are my favorite food. Not just any mashed potatoes, but specifically russet potatoes, mashed with butter, milk, salt, and pepper. This is what I grew up on, and what I’ve made all my life, so that I’m now changing...to read the rest of Chef John's article about Olive Oil Mashed Potatoes please follow this link to become a member.)

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Lobster Stuffed Pasta Shells For Two – Seduction by Crustacean

There are lots of ways to impress you’re significant other on Valentine’s Day, but if we’re talking about specifically in the kitchen, then something like this Lobster Stuffed Pasta Shells For Two recipe is a great way to go. Besides looking...to read the rest of Chef John's article about Lobster Stuffed Pasta Shells please follow this link to become a member.)

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Bistro-Style NY Steak – When You Want More Than Just Meat

I love a traditional American-style steakhouse, where minimalism rules the day, and the only thing on the plate is a big hunk of well-seasoned, perfectly grilled or broiled meat. Sides and sauces are sold separately, and everybody is...to read the rest of Chef John's article about Bistro-Style NY Steak please follow this link to become a member.)

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Mississippi Pot Roast Cheesesteak – For Real This Time

When Mississippi pot roast first hit the Internet, I rolled my eyes and scoffed like any properly trained chef and food snob would have, but secretly I wondered what all the fuss was about. So, in a culinary compromise I posted...to read the rest of Chef John's article about Mississippi Pot Roast Cheesesteak please follow this link to become a member.)

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Garlic Shrimp in a Blanket – Sorry Pigs, but You Had a Good Run

I almost never have tubes of crescent roll dough sitting around needing to get used up, but thanks to a failed recipe experiment involving some sticky orange rolls (don’t ask) that’s exactly what happened. I also had...to read the rest of Chef John's article about Garlic Shrimp in a Blanket please follow this link to become a member.)

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Red Velvet Pot de Crème – You’re Going to Get La….Lots of Compliments

I think these very sexy red velvet pots de crèmes are a perfect special occasion chocolate dessert. They’re rich and decadent, yet still feature a fairly light texture, and could not be any simpler to...to read the rest of Chef John's article about Red Velvet Pot de Crème please follow this link to become a member.)

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Baked Buffalo Bison Dip – Buffalo Buffalo

You’ve probably had buffalo-style chicken wings, and possibly a buffalo-style chicken dip, and maybe even buffalo-style cauliflower bites, which you enjoyed exactly as much as you thought you would, but I’m guessing...to read the rest of Chef John's article about Baked Buffalo Bison Dip please follow this link to become a member.)

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Spicy Potsticker Soup – Big Dumpling Energy

This fast, easy, and very delicious potsticker soup is exactly what you want, when you don't know what you want. Here, we get the rare combination of a comforting recipe that’s also complex, although to be clear...to read the rest of Chef John's article about Spicy Potsticker Soup please follow this link to become a member.)

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Menemen – Turning Scrambled Eggs into a Hot Dip

After posting our now famous shakshuka recipe video, I saw comments from people who don’t like runny yolks asking whether they can mix everything together until the eggs are fully cooked, to which...to read the rest of Chef John's article about Menemen please follow this link to become a member.)

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Chicken Tots – The King is Hungry, Long Live the King!

I love to call myself, “King of the Leftovers,” since some of the most delicious things I make are often produced by using up various odds and ends in the fridge, but I only do so here at Kismet, so as not to sound immodest in...to read the rest of Chef John's article about Chicken Tots please follow this link to become a member.)

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Roman-Style Pizza – Going Full Bonci

Thin crust pizzas have dominated the pizza scene for so long, especially in America (except Chicago, but that’s another post for another day), so I’m a little surprised by how fast thick pizzas, like Detroit-style, and this Roman-style version are growing in popularity. Turns out we do actually like thick...to read the rest of Chef John's article about Roman-Style Pizza please follow this link to become a member.)

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Cheese Puff Sliders – Le Petit Burger au Fromage, S'il vous plaît!

Just when you thought we’d run out of things to serve fun-sized burgers with, there they are nestled in a classic French-style cheese puff. “Gougères," as they’re called in France, are super easy to make, and while...to read the rest of Chef John's article about Cheese Puff Sliders please follow this link to become a member.)

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Bang Bang Chicken Nuggets – Bada Bing, Bada Bang Bang Boom Boom!

Most people assume bang bang sauce, and recipes like bang bang chicken are called that because the sauce is spicy, which is a good theory, and the flavors are very “bang bang,” but apparently the name comes from the fact that the meat in the original Chinese preparation was pounded with ...to read the rest of Chef John's article about Bang Bang Chicken Nuggets please follow this link to become a member.)

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